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Habanero Salsa

12 habanero chilies (yellow)
4 habanero chilies (red)
4 green chilies (New Mexico Big Jim's)
1 medium onion
6 Jalapeno pepper
4 medium garlic cloves
16 oz can peeled whole tomatoes
salt

Boil the peppers until soft, then peel and stem the peppers leaving
the seeds. Mince the garlic cloves and finely chop the onions.

Caution wear gloves and protect your eyes while you mash the
peppers and tomatoes in a bowl. Do not use a food processor or
blender ( it makes the salsa foam and inhibits the true taste of
the peppers). Add the onion and garlic with the mashed peppers and
tomatoes, using the tomato juice from the can of peeled tomatos
to thin the salsa to serving consistency.

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